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Tuesday, July 9, 2013

Zucchini and Pine Nut Fritters with Lemon Parmesan Mayonnaise



Today I'd like to share a post with you that was originally written as a Guest Post, over at My Imperfect Kitchen. I absolutely LOVE this recipe and now that Summer is upon us, once again, I thought I'd share it with all of you. Enjoy!!




I love the summer, because the fresh vegetable and fruits are in abundance. You can always find zucchini in our house during the summer and zucchini fritters are a great way to use them up. There are many different ways to make fritters. The recipe I am sharing with you today, has an Italian twist to it. I added buttery pine nuts, Parmesan and a touch of basil to the zucchini. Served with a Lemon Parmesan Mayonnaise, these fritters are a perfect light lunch.



Zucchini and Pine Nut Fritters with Lemon Parmesan Mayonnaise
printable version

3 large zucchini
2 green onions, finely chopped
olive oil, for frying
½ cup pine nuts
1 cup coarsely grated Parmesan
2 eggs, lightly beaten
½ tsp dried oregano
2/3 cup all-purpose flour
salt and black pepper

Lemon Parmesan Mayonnaise
1/3 C mayonnaise
zest of 1 lemon
juice of half lemon
3 TBS grated Parmesan cheese
fresh ground pepper
1 tsp fresh parsley, finely chopped

Coarsely grate the zucchini and place in a fine mesh colander. Sprinkle with 2 teaspoons of salt, toss and set aside for about 30 minutes.

In a small skillet, lightly toast the pine nuts. Place them on a plate to cool.

Squeeze the zucchini to remove excess liquid and pat dry with a paper towel. In a bowl, mix the zucchini, green onion, pine nuts, Parmesan, eggs and oregano. Stir in the flour and mix well. Add salt and pepper to taste.

Heat olive oil in a large skillet until it ripples. Working in batches, drop about 2 tablespoons of zucchini mixture per fritter. Flatten then mixture, using the back of a spoon. Cook for 5-7 minutes; until the bottom is golden and firm. Gently flip the fritters and cook for another 4-5 minutes over medium heat. They should be golden on both sides.

Drain on paper towels. Serve hot or at room temperature with Lemon Parmesan Mayonnaise.

For Mayonnaise: Mix the mayonnaise with the lemon zest and juice, Parmesan, pepper and parsley. Refrigerate while fritters are cooking.




This post linked to

You're Gonna LOVE it
See Ya in the Gumbo
In & Out of the Kitchen
Meatless Monday
Tasty Tuesday 
Wonderful Food Wednesday
What's Cookin' Wednesday
Wicked Good Wednesday
Wednesday Extravaganza

4 comments:

cooking with curls said...

Wow...those look and sound amazing! What a perfect combination of flavors :) Yum!

Michelle said...

I love the crisp on the outside, soft on the inside thing that fritters have going on. Adding pine nuts must do great things for texture and taste I bet. Thanks for linking, Cindy.

Chaya said...

I just printed this up and hope to make it tomorrow. It sounds, out of this world good. This is being featured at My Meatless Mondays.

anyonita green said...

I love the addition of pine nuts! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!